Instant Pot saffron chicken with chickpeas, zucchini, and lemon brown rice

Instructions

1. 1

   1. Season the chicken thighs with 1/2 teaspoon salt, black pepper, sweet paprika, and ground cumin.

2. 2

   2. Turn the Instant Pot to Sauté on high. Add 1 tablespoon (15 ml) olive oil and brown the chicken for 3 to 4 minutes, stirring once, until lightly colored and it will reach at least 165 °F/74 °C by the end of full cooking. Transfer the chicken to a plate.

3. 3

   3. Add the remaining tablespoon of olive oil to the pot. Add the onion and cook for 3 minutes until softened. Stir in the garlic, dried thyme, and saffron threads, and cook for 30 seconds, stirring constantly.

4. 4

   4. Pour in a splash of the chicken broth and scrape the bottom of the pot well with a wooden spoon to release any browned bits.

5. 5

   5. Add the brown rice, the rest of the chicken broth, lemon zest, 2 tablespoons (30 ml) lemon juice, and the remaining salt. Stir once to distribute.

6. 6

   6. Place the browned chicken on top, then scatter the cooked chickpeas and zucchini over it without stirring too much so the rice stays near the bottom.

7. 7

   7. Lock the lid and cook on high pressure for 22 minutes. Let it rest for 5 minutes, then carefully perform a manual pressure release.

8. 8

   8. Open the pot and gently stir to combine the rice, chicken, chickpeas, and zucchini. For the best texture, the zucchini should be tender but not falling apart.

9. 9

   9. Let it sit for 2 minutes on keep warm. Adjust salt if needed and add the chopped fresh parsley.

10. 10

    10. Serve each portion with a spoonful of plain Greek yogurt on top. If you want the dish to stay warmer for serving, make sure the yogurt does not bring the temperature below 140 °F/60 °C if it will sit out briefly.